Potato cutlets are the best comfort food
Potato cutlets, or aloo ki tikki, are the epitome of comfort food for me. In my home, they are always made with Yakhni Pulao. The combination of pulao and cutlets is just divine. But that’s not the only time and place for them. They’re a classic item on my Aunt’s chai ki trolley. In fact, every time I visit, she makes them specially for me, no matter how many times I visit her. Now, when I make them, I usually make them on their own. I enjoy them with chutney and my husband eats the with naan. Now that’s a school canteen flashback!
This potato cutlet mix is so flavorful and versatile
I love a good multipurpose recipe, and this is definitely one of them. I use this mixture for multiple recipes. While I use it for potato cutlets most often, I’ve use this filling in aloo samosas and to make aloo parathas. It’s such a good recipe, with the right amount of greens and just the right balance of earthy spices. I honestly don’t think we give lemon juice enough credit, because it brightens everything up so nicely in this, as well as in my favorite pakora recipe. Some people prefer dipping these in egg and pan frying them, but I like adding a layer of breadcrumbs. It gives a nice crust and that’s how I’ve always had them growing up.
How to serve these potato cutlets
I love serving these as a side with rice dishes like biryani and matar pulao. You can serve these as a snack with some imli ki chutney and mint chutney. You can eat these warm or even at room temperature.
- 4 potatoes peeled and boiled
- 1/2 cup cilantro chopped
- 1/2 cup onion chopped
- 2 green chilies finely chopped
- 2 tbsp lemon juice
- 1/2-1 tsp salt
- 1/2 tsp coarsely ground cumin
- 1/2 tsp crushed coriander seeds
- 1/2 tsp crushed pomegranate seeds
- 1/4 tsp black pepper
- 1 egg beaten
- 2 cups breadcrumbs
- oil for pan frying
- Start off by chopping the potatoes into cubes. Then add all the ingredients barring the egg and breadcrumbs. Mix well, but don't mash the potatoes completely. leave some chunks for texture.
- Shape this mixture into 10 cutlets, then freeze for 10 minutes so they're easier to handle.
- Dip each cutlet into the beaten egg, then cover in breadcrumbs. Shake off excess breadcrumbs and pan fry in a little oil for 2-3 minutes on both sides, or until they turn crispy and golden brown.
- Serve immediately. You can refrigerate leftovers. I don't recommend freezing these for too long because it ruins the texture of potatoes. One week in the freezer is enough.
Have you tried this recipe?
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